Aloo Matar Ke Parathas are one of the most popular unleavened flatbread in the India part of the Indian Subcontinent and they are made by baking or cooking the whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.

Aloo Matar Ka Paratha
Aloo Matar Ka Paratha

Ingredients

  • 200 gm Boiled Mashed Potato
  • 200 gm Crushed Peas
  • Salt as Taste

  • 1 Big Chopped Onion
  • 2tbsp Ginger Garlic Paste
  • 2 tbsp Garam Masala
  • ¼ tbsp Turmeric Powder
  • 2 tbsp Oil For Shallow Frying
  • ½ tbsp Cumin Seeds
  • 2 tbsp Fine Chopped Coriander Leaves
  • 2 Green Chilies

For Dough:

  • Wheat Flour
  • 2 tbsp Oil

Instructions

  • Bind dough and keep it aside.
  • Heat oil in a pan and add cumin seeds and let them crackle.
  • Add onions and sauté them until light brown.
  • Add ginger-garlic paste, green chillies. Add the crushed peas, mashed potatoes, garam masala, turmeric powder and salt.
  • Mix well. You can also add few drops of lemon juice.
  • Cook for a minute. Add coriander leaves and mix well.
  • Let it cool.
  • After the stuffing has cooled, divide the dough into 6 equal parts.
  • Roll the dough into small chapatis. Stuff the stuffing and seal it from all sides properly.
  • Roll again with light pressure taking flour into ½ inch thick rounds.

  • Now shallow fry them with oil on medium flame, one by one evenly on both sides.
  • You can pack this paratha and have it with curd or any pickle/ ketchup/
    relish.
  • Enjoy Aloo Matar Ke Parathas.

 

Aloo Matar Ke Parathas
 
Aloo Matar Ke Parathas are one of the most popular unleavened flatbread in the India part of the Indian Subcontinent and they are made by baking or cooking the whole wheat dough on a tava, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly using a laminated dough technique; or else because food ingredients such as mixed vegetables have been mixed in with the dough, such as potato or cauliflower, green beans and carrots.
Ingredients
  • 200 gm Boiled Mashed Potato
  • 200 gm Crushed Peas
  • Salt as Taste
  • 1 Big Chopped Onion
  • 2tbsp Ginger Garlic Paste
  • 2 tbsp Garam Masala
  • ¼ tbsp Turmeric Powder
  • 2 tbsp Oil For Shallow Frying
  • ½ tbsp Cumin Seeds
  • 2 tbsp Fine Chopped Coriander Leaves
  • 2 Green Chilies
  • For Dough:
  • Wheat Flour
  • 2 tbsp Oil
Instructions
  1. Bind dough and keep it aside.
  2. Heat oil in a pan and add cumin seeds and let them crackle.
  3. Add onions and sauté them until light brown.
  4. Add ginger-garlic paste, green chillies. Add the crushed peas, mashed potatoes, garam masala, turmeric powder and salt.
  5. Mix well. You can also add few drops of lemon juice.
  6. Cook for a minute. Add coriander leaves and mix well.
  7. Let it cool.
  8. After the stuffing has cooled, divide the dough into 6 equal parts.
  9. Roll the dough into small chapatis. Stuff the stuffing and seal it from all sides properly.
  10. Roll again with light pressure taking flour into ½ inch thick rounds.
  11. Now shallow fry them with oil on medium flame, one by one evenly on both sides.
  12. You can pack this paratha and have it with curd or any pickle/ ketchup/
  13. relish.
  14. Enjoy Aloo Matar Ke Parathas